These Vegan Oatmeal Cookies are totally gluten free and a great Celiac snack! They're super easy to whip together with gluten-free rolled oats, yummy raisins, and a pinch of cinnamon.
VEGAN OATMEAL COOKIE RECIPE
When it comes to gluten-free desserts, a good recipe is a savior for anyot with Celiac Disease. These vegan oatmeal cookies are dairy free, gluten free, and egg free, too! They're super chewy like you remember but perfect for a Celiac diet.
I'm totally guilty of eating these vegan oatmeal raisin cookies for breakfast with a jar of banana chia pudding or some gluten-free donut holes. They're that good! The hint of cinnamon and added richness of brown sugar makes these some of my favorite cookies.
INGREDIENTS IN VEGAN OATMEAL COOKIES
Vegan butter: Make sure your butter is softened before you beat it. You want super fluffy butter, almost like whipped cream!
Light brown sugar: I love the addition of brown sugar in baking. It has an extra richness and subtle sweetness from the molasses.
Caster sugar: Simply put, caster sugar is a super fine granulated sugar that's popular in the United Kingdom. In a pinch, you can also use regular granulated sugar here, too.
Flax egg: These flax eggs are a great binder for vegan meatloaf and a sub for eggs in baking! To make, mix 1 part flaxseed with 3 parts water and let it set for at least 15 minutes in the fridge. That's it!
Ground cinnamon: This simple pantry staple is the perfect spice for oatmeal cookies! It takes your cookies from ok to amazing with just a pinch.
Rolled oats: I use gluten-free oats in my recipes. If you have to eat a gluten-free diet for Celiac Disease or another medical reason, be sure to look into the purity protocol to keep everything you eat super safe!
Baking soda: For the bit of rise, baking soda is perfect. You just need a tiny bit to make the best vegan oatmeal raisin cookies.
Salt: You always want a pinch of salt in your cookie recipes. It adds the perfect balance of salty and sweet, plus it enhances all the flavors. Win-win!
Raisins: I love the classic chewy oatmeal raisin cookies, so that's how I make this recipe! You can always add chocolate chips or your favorite vegan cookie mix-ins.
If you have any questions, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN OATMEAL COOKIES
- First, preheat the oven and line a baking tray with parchment paper or a silicone mat.
- Then, prep your flax egg by whisking the ground flaxseed with water. Let it set in the fridge for at least a few minutes or as long as overnight.
- When you're ready to make the dough, beat your softened vegan butter with the brown sugar and caster sugar until fluffy and smooth.
- Next, add the flax egg and vanilla extract to the bowl and mix.
- In another bowl, whisk together the cinnamon, salt, baking soda, gluten-free all-purpose flour, and a little xantham gum if your flour doesn't have any.
- Now, add the dry ingredients and the rolled oats to the wet ingredients.
- To mix the dough, gently fold the dry ingredients into the wet ingredients until you get a thick, sticky dough.
- Add the raisins or your favorite cookie mix-ins and fold them into the dough.
- To form the cookies, roll the mixture into 2-inch balls and spread them out on your prepped baking sheet. You may need to bake these oatmeal cookies in batches.
- Before baking, flatten each ball slightly with your hands. Bake until the cookies are slightly brown on top and barely set at the edges.
- After a few minutes, transfer the baked cookies to a cooling rack. The cookies should be slightly soft in the middle but will firm up as they cool.
- Grab a glass of your fav alt milk and enjoy!
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
WHAT TO SERVE WITH VEGAN OATMEAL COOKIES
Make a whole gluten-free cookie spread with these soft and chewy air fryer cookies! They're super chocolatey and a win for the whole family.
If you miss Girl Scout cookies since your Celiac diagnosis, try these gluten-free Tagalong copycat cookies. You'll never taste the difference, and you can decorate however you want for every holiday.
Starbucks has nothing on this gluten-free pumpkin bread. It's super moist with a crispy crust for the perfect fall breakfast loaf.
WHY ARE MY OATMEAL RAISIN COOKIES DRY?
If you follow my vegan oatmeal cookie recipe, you should have perfectly moist and chewy cookies.
However, your cookies can end up dry and crumbly when you:
- Use too much flour: Don't pack your gluten-free flour too hard when measuring. Scooping it into the measuring cup and leveling is the best way to measure flour for baking.
- Over-mix the dough: If you mix the dough too much after you add the dry ingredients, it will become tough after baking. You want everything just combined but not mixed quickly or for long. I always do this by hand!
- Over-bake the cookies: You want the cookies to have firm edges but be a little soft in the middle when they're done. Remember: The cookies get firmer as they set on a cooling rack.
CAN YOU FREEZE VEGAN OATMEAL COOKIE DOUGH?
I love this vegan oatmeal raisin cookie recipe because they're so easy to freeze!
You can freeze baked cookies up to 3 months in an airtight container. Just thaw and enjoy!
If you want to be able to make vegan oatmeal cookies at the drop of a hat, freeze some individual dough balls on a baking sheet with parchment paper until firm.
Then, toss them in a freezer-safe container for up to 3 months. Just thaw and bake as usual for an easy midnight snack in a flash.
There are so many choices when it comes to gluten-free flours. We typically use a gluten-free all-purpose flour. We have found that Bob's Red Mill (blue bag) Gluten Free Cup for Cup works well with our recipes. It is important to get the BLUE bag and not the red bag.
MORE YUMMY VEGAN DESSERT RECIPES
Vegan chocolate mug cakes are the decadent chocolate dessert your late-night snack cravings need. You can seriously make these moist cakes in the microwave!
Love chocolate? Swap the raisins for and make vegan oatmeal chocolate chip cookies!
If you love sweet and salty desserts, you have to try these Bliss Balls! These chocolate tahini balls are the best poppable dessert.
There's no better fall dessert than a crunchy vegan apple crisp. It's topped with oats for a great sweet breakfast treat, too!
Have you made this recipe? Please leave a comment AND rating below! It helps other readers!
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Vegan Oatmeal Cookies
- Baking sheet
- Parchment paper or silicone mat
- Small bowl
- 2 large mixing bowls
- Cooling rack
- 4 ounces vegan butter softened
- ½ cup light brown sugar
- ⅓ cup caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- 1 cup gluten-free all-purpose flour
- ½ teaspoon xanthan gum if gluten-free all-purpose flour doesn't include any
- 1 ⅔ cups gluten-free rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup raisins
- Preheat the oven to 350 degrees F (180 degrees C). Line a baking tray with parchment paper or silicone mat.
- To make flax egg: Whisk 1 tablespoon ground flax seed with 3 tablespoons water. Let set in the fridge for at least 15 minutes or up to overnight.
- In a large mixing bowl, beat the softened vegan butter with the brown sugar and caster sugar until fluffy and smooth. Butter will lighten in color slightly.
- Add the flax seed and vanilla extract to the beaten butter and sugar. Mix.
- In a separate mixing bowl, whisk together dry ingredients. Only add xanthan gum if your gluten-free all-purpose flour does not include any.
- Add dry ingredients and rolled oats to the wet ingredients and fold together. Mixture should be thick and sticky.
- Add raisins to the dough and mix together.
- Roll the mixture into 2-inch or approximately 60g balls. Spread out on the prepared baking tray with plenty of space. You may need to make 2 batches.
- Flatten each dough ball slightly with your hand. Bake for 12 to 15 minutes, or until slightly browned on the top.
- Transfer cookies to a wire rack to cool. Cookies should be soft in the middle when first removed from the oven but will firm up as they cool.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.